Capriole Goat Cheese O'Banon - 5 oz

Item #:

CHC101

Our Price:

$15.75

The product is out of stock or not in season.

Description

An old cheese with a new name, the O'Banon was one of the first cheeses Capriole made back in 1988, when no one would buy a goat cheese that did not have a French name. While banon has been made for centuries in the Haute Provence, high profile cheesemonger Steve Jenkins made this homegrown version popular when he wrote in his Cheese Primer that Capriole's "is much, much better than any I’ve tasted in France."

Capriole O'Banon is larger and fresher than the French. While the chestnut leaves used to wrap the cheese were traditionally soaked in eau de vie, Capriole uses Woodford Reserve Bourbon. The tannins in the leaves and the bourbon combine to give this creamy, dense cheese just a hint of a kick! This cheese ages well, too. At 2 months old it's better than at 2 weeks. And visually, it’s certainly more beautiful than the French one. The new name is inspired by Frank O’Bannon, and old friend of the folks at Capriole (and former governor of Indiana).

Capriole O'Banon is vacuum packed while the chestnut leaves are still slightly wet, but it can be removed from the packaging and allowed to ripen further under the leaves.

Recipes

The tangy, sweet-and-sour flavor of the Autumn Berry is a wonderful companion to creamy goat cheese in this delightful recipe. Delicious when spread on sliced baguette rounds or crackers, it also makes a wonderful dip for fresh vegetables or on sandwiches. The high amount of lycopene, a powerful antioxidant, is another natural benefit of the flavorful Autumn Berry.
View Recipe
Print Recipe

If you love morels and if you love pizza, why not put them together? Using dried morels makes it easy to enjoy this fantastic dish any time of the year. It's fun, it's easy to make and it's delicious. Need we say more?

This homage to Spring is adapted from one in Gourmet Magazine. For
our version, we use ramps, which, when
combined with the morels, give the sauce that
characteristic "edge" that comes from using wild
ingredients. A wild dish like this needs a robust red
wine, something dry and rough that brings your palette
wide awake.
View Recipe
Print Recipe

Orzo, a rice-shaped pasta shines in this quick-to-the-table dish. In the summer, when we have such a wealth of fresh tomatoes and home grown green beans, this is a wonderful way of combining pasta and vegetables. The goat cheese adds that sharp note to the symphony of flavors.
Try a flavored orzo to really keep them guessing.
View Recipe
Print Recipe

This herbed goat cheese tart is as beautiful to look at as it is to eat! Perfect for a special occasion or just because you deserve it. The edible flowers add to the presentation.
View Recipe
Print Recipe

There are a lot of good recipes for pumpkin cheesecake, but the addition of a little fresh goat cheese puts a subtle spin on a new holiday classic. The mild tang of creamy fresh goat cheese adds interest and truly sets this cheesecake apart from the others.
We first tried this cheesecake several years ago, and it's been a part of our holiday traditions ever since.
View Recipe
Print Recipe

Creamy, tangy goat cheese is a perfect for the sweetness of dried dates & wildflower honey. Add the intense savory flavor of rich duck prosciutto and nutty pecans and you've got the ideal appetizer for any occasion. Open a bottle of sparkling wine when you pass these delicious morsels at your next party and watch your guests' eyes light up!
View Recipe
Print Recipe

The stuffing includes wild rice and goat cheese! This recipe is a marvelous example of "fusion" cooking. We've taken some typical Middle-Eastern ingredients, paired them with some traditional U.S. ingredients, and voila! We have a fresh version of a time-honored tradition. The pomegranate sauce is beyond compare when used with turkey or vegetables. For mashed potatoes, stick with a more traditional gravy.

This is not your traditional pizza. Think of it more as "herb foccacia meets bagel with lox" - a thin, crisp crust, topped with thinly sliced fennel, creamy goat cheese, smoked salmon and fresh herbs. Finish it off with dollops of salmon or steelhead caviar for a decidedly decadent touch - if you dare.

A visually pleasing as well as delicious little appetizer. Very simple to make and very easy to eat. Perfect for an elegant luncheon or dinner.

Toast your pine nuts before using them. Uncooked, they're just a bit "gummy" and bland. Toasted, they're crunchier and have a deeper, nuttier flavor. Just place them on a baking sheet in a preheated oven at 350 degrees for ten minutes, or until they're a beautiful light golden brown.

This recipe comes to us with permission from Charlie Trotter, from his book, "Charlie Trotter Cooks at Home". Serves four.
View Recipe
Print Recipe